165mm Hatsukokoro Kurogane Aogami Wa Santoku ***REGRIND***

These blades have been tuned up in-house by Ryan Swanson, our lead sharpener and founder. These updated grinds have been adjusted from a Hamaguri, or convex geometry, to a more traditional flat bevel shape. The blades are then polished with a Kasumi finish into mirrored, Migaki core steel. The result is a beautifully refinished, hand forged blade with outstanding performance and ease of sharpening. You can compare this product to the original listing here.

H & K’s house brand is called Hatsukokoro. The brand is supplied by a handful of manufacturers from different notable knifemaking regions such as Seki, Tosa and Sanjo. 

Location: Tosa, Japan

Line: Kurogane

Construction: San mai

Edge Steel: Aogami #2(Blue #2)

Cladding: Iron

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal wenge with buffalo horn ferrule.

Weight: ~158g

Blade Length: ~165mm

Overall Length: ~311mm

Thickness at Heel: ~2.6mm

Blade Height: ~52mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.